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15.13.1.

Food Hygiene and Veterinary Public Health

Bahir Dar University


College of Agriculture and Environmental Science

Program
Course code
Course Title
Degree Program
Module Name
Module No.
Type of course
Instructor/tutor

ECTS Credits (CP)


Contact hours(per
week)

Animal production and Technology


Vtsc3121
Food Hygiene and Veterinary Public Health
Bachelor Veterinary Science
Artificial Insemination Techniques
13
parallel
Dilip Kumar Garikipati
Office location: 30
Mobile:0931855328 e-mail: garikikumar@yahoo.com
3
Lecture

Tutorial

3
Lecture days,
hours, & room
Tutorial /lab days
& hour
Target group

Monday 8.30-9.20
Thursday1.30-4pm.
NA

Year /semester

III/II

Pre-requisites

none

Lab/practical
3
am,

Wednesday

Home
study
1
11.05-11.55

Total
5
am.

Lab

BVSc

Status of the course Compulsory


Course description: Food Safety and Hygiene, Health Risk Management. HACCP procedure,
Housing Practice including Urban and Rural Regeneration, Environmental Protection, Disease of
public health importance, Public Health Integration and Dissertation

Course objectives: At the end of the course, the student will be able to:
Define some terminologies applied in Food Hygiene and Public Health
Explain the principles and practices of food hygiene
Explain the sanitary aspect of food of animal origin from the farm to table
Describe the cause, spread and symptoms of common zoonotic disease and food borne
disease
Discuses the method of prevention and control of food borne and zoonotic disease.
Expected/learning outcomes: At the end of the course the student should have basic
knowledge about veterinary food hygiene and public health related issues.

Schedule of Lecture Topics , Activities and reading


Week Lecture Conceptual focus
(hr)
1
2(hr)
chapter: 1. Properties of
food of animal origin
1.1. Meat and Meat
products (beef),
poultry meat
1.2. Milk and milk
product
2
2(hr)
1.3. Egg
1.4. Fish and Fish product
1.5. Game

2(hr)

2(hr)

chapter : 2. food
contaminants
2.1 types of food
contaminants
Chemical
Physical
Biological
2.2. Sources of
contamination
2.3. Food borne
pathogens
Food infection
Food intoxication
Food spoilage

Activities /Tasks

Reading

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions

Bohra & Parias


(2006) PP, 18132

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions
Students must react
voluntarily to questions asked
& take lecture note

Bohra & Parias


(2006) PP, 18132

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in

Bohra & Parias


(2006)
PP.113=117,143,
178-188

2.4. Factors affecting


microbial growth
2.5. Microbial growth
phase
3. RECOGNITION OF
INFECTION AND FOOD
SPOILAGE
3.1. Antemortem
examination
3.2. Postmortem
examination
3.3. Organoleptic test
Odor
Flavor
Color
Consistency
3.4. Bateriological
examination (Colony
forming unit and isolation
of pathogens)

discussions

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions
Listen to a lecture and take
notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions
Listen to a lecture and take
notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions
Listen to a lecture and take
notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions
Listen to a lecture and take

2(hr)

2(hr)

7 &8

4hr

4. ZOONOSIS
4.1. Bacterial

9&10

4hr

4.2. Viruses

11

4hr

4.3. Protozoa
4.3. Trematoda

12

2hr

4.4. Cestoda
.
4.5. Nematodes

13

2hr

5 . TECHNOLOGIES

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions

Bohra & Parihas


(2006) pp.153176

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions

Bohra & Parihas


(2006) pp .2002006.209-252

Bohra & Parihas


(2006) pp .2002006.209-252

Bohra & Parihas


(2006) pp .200206

Bohra & Parihas


(2006) pp .2002006

Bohra & Parihas

14

2hr

15

2hr

FOR RENDERING
FOOD
5.1. Heat
Pasteuralization
Sterilization
Canning
5.2. Cold
Cooling(Chiling)
Freezing
Lyophilization
5.3. Irradiation
5.4. Disinfection
5.5. High pressure
Technology
5.6. Ozonization
5.7. Technologies to
control contaminants
Temperature
Cold holding
Chilling
Hot holding
PH
Acidification
Fermentation
Water activity
Use of salt
Drying
Freezing
5.8. Technologies to
prevent recontamination
during or after processing
5.8.1. Packing
5.8.2. Disinfection
equipment
or after processing
5.8.3. Hygiene design of
Food processing
equipmen
HACCP (FOOD
SATETY)
6.1. Definitions
6.2. General statements
6.3. Advantage and
limitations

notes on the lesson, Forward


all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions

(2006) pp.1-6

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions

Borha & Parihas


(2006),pp1-6.

Listen to a lecture and take


notes on the lesson, Forward
all the confusion or doubts
trainee may have in relation to
the given lecture, take part in
discussions

6.4. Principles
6.5. Procedure of
determining CCP
6.6. Types of Critical
Control Points
6.7. Steps in Conducting
HACCP 6.8. Decision tree
to identify
CCP(Flow chart)
6.9. Application of
HACCP in meat
production
16

Final exam

Schedule of Practical/Laboratory
Week

Practical work

Session: 1

Examination of meat and meat


products
Antemortem Examination
postmortem Examination

Session: 2
Section: 3
Session 4:
Session 5:
Session 6:
Session 7:

Detection of oedema with alcohol


floatation test
Determination of fat rancidity (with
neutral red) and detection of icterus
Determination of PH of meat
Microbial examination of meat and
meat products
Indirect method of determining
bacterial load

Session 8:

Examination of canned meat

Session 9:

Detection of antibiotic residues in


meat
Examination of milk and milk
products

Session 10:

Determining the freshness of milk

Tasks

Observation of Antemortem
Examination
Observation of postmortem
Examination
practice alcohol floatation
test
practice neutral red test

Due date for


submission of
report in week
Report week 2
Report week 3
Report week 4
Report week 5

pH test
Culturing of meat

Report week 6
Report week 7

Report week 8

Methyl blue reduction


test
Catalase test
Observe Rusting, liking,
swelling
PH
Single alcohol test
Double alcohol test
Clot on boiling test
Titerable acidity

Report week 9
Report week
10
Report week
11

Session 11:

Determining adulteration

Session 12:

Determining and keeping quality

Session 13:

Tests conducted on heated milk

Session14:

Examination of unopened and


opened egg

Specific gravity
(lactodensimeter)
Fat determination
Methyllene blue
reduction test
California mastitis test
Somatic cell count
Total bacterial count
Phosphatase test
Peroxidase test
Turbidity test

Report week
12

Unopened:
Weight
Candling
The shell
The air shell
The white
Floatation
Opened:
Yolk index
Direct microscopic

Report week
15

Report week
13

Report week
14

Course Teaching and learning activities


The mode of the delivery of the course combines lecture, laboratory/practical activities,
discussions, question and answering readings, assignments and/or group works and
presentations.

Course assessment methods


Assignment
Lab report
Quiz
Midterm
Final
Grading: as per universitys regulation
Course policy:
All students are expected to abide by the code of conduct of articles (article 166 and 166.1.1 of
The Senate Legislation of Bahir Dar University May 20, 2005) throughout this course. Academic
dishonesty, including cheating, fabrication, and plagiarism will not be tolerated and will be

reported to concerned bodies for action. If you need to read it you can get a copy (to be copied
by yourself) of it from your academic advisor.
Class activities will vary day to day, ranging from lectures to discussions. Students will be active
participants in the course. You need to ask questions and raise issues. I expect you to do all the
assignments you are supposed to accomplish. You are required to submit and present the
assignments provided according to the time table indicated. I will give out the directions, if I find
necessary, for the assignments one week prior to their due date though they are explained at each
content of your course guidebook.
Note on class attendance and participation: You are expected to attend class regularly. I will
take attendance on random days during the semester to ensure that students are coming to class,
and if you miss class repeatedly, your grade will be affected. If you miss more than 15% of the
class attendance you will not sit for final exams. Please try to be on time for class. I will not
allow you enter if you are late more than five minutes. I will often ask questions during my
lectures and active participation in class is essential.
Cell phones: Cell phones must be turned off before entering the class as they are disruptive and
annoying to all of us in the class. So, please make sure your cell phone is turned off before
entering the class. You are responsible for all class announcements and changes. All issues
discussed in class or derived from other sources (where I provided you to read) may be the
subject of assignment or final exam question items. Please follow the instructions indicated at
each content of your course guidebook to complete all the assignments provided whether they
are to be performed individually or in group.

Bibliography
1. Bohra & Parihas(2006): Food Microbiology Jodhpur
2. Hand out
Approved by:
_____________________________________
Dilip Garikipati
_____________________________________
Name
Course chair
_____________________________________
Fentahun
_________________________________________
Hailu